Roasted Tomato Basil Soup
Feb 9, 2024 3:42:27 GMT -5
Post by maybetoday on Feb 9, 2024 3:42:27 GMT -5
Roasted Tomato Basil Soup
PREP TIME
10minutes
COOK TIME
1hour 15minutes
SERVINGS
6
Ingredients
3 pounds Roma tomatoes, cut in half lengthwise
8 cloves garlic, unpeeled
4 tablespoons olive oil, divided
1 teaspoon fresh oregano leaves
Kosher salt and pepper, to taste
1 large onion, chopped
Dash of red pepper flakes
28 ounces San Marzano tomatoes, canned
1 ½ to 2 cups vegetable broth (can use chicken broth)
1 cup freshly chopped basil
1 teaspoon fresh thyme leaves
Chopped basil and freshly grated Parmesan cheese for garnish, optional
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the halved tomatoes and garlic cloves on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with oregano, salt, and black pepper.
Place the baking sheet in the oven and roast for 45 minutes until tomatoes are soft and juicy.
Remove the roasted garlic from the peels give them a rough chop. Set aside.
In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 3 to 5 minutes. Stir in the garlic and red pepper flakes. Add the canned tomatoes, 1 ½ cups of vegetable broth, basil, and thyme. Stir in the oven roasted tomatoes. Let simmer on low for 30 minutes.
Use an immersion blender to puree the soup in the stockpot until smooth. If the soup is too thick for your taste, you can add additional broth. If you don’t have an immersion blender, let the soup cool for a few minutes and then carefully transfer to a food processor or blender to blend. Season with salt and pepper, to taste.
Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired. Serve warm.
How to Roast Tomatoes
Roasting tomatoes is a really simple way to add a delicious depth of flavor to your soup.
Wash and halve the tomatoes. You don’t have to peel the tomatoes, the tomato skins will intensify the flavor of the soup.
Line a large baking sheet with parchment paper and place the halved tomatoes on top. I also put fresh garlic cloves on the sheet. You don’t need to peel the garlic cloves, you will peel them after. Roasting the garlic brings out the best flavor.
Drizzle olive oil over the top of the tomatoes and garlic. Toss to combine then sprinkle with salt, pepper, and oregano.
Roast at 400 degrees F for 45 minutes. The tomatoes will become soft, juicy, and fragrant! Your house will smell amazing!
link
PREP TIME
10minutes
COOK TIME
1hour 15minutes
SERVINGS
6
Ingredients
3 pounds Roma tomatoes, cut in half lengthwise
8 cloves garlic, unpeeled
4 tablespoons olive oil, divided
1 teaspoon fresh oregano leaves
Kosher salt and pepper, to taste
1 large onion, chopped
Dash of red pepper flakes
28 ounces San Marzano tomatoes, canned
1 ½ to 2 cups vegetable broth (can use chicken broth)
1 cup freshly chopped basil
1 teaspoon fresh thyme leaves
Chopped basil and freshly grated Parmesan cheese for garnish, optional
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the halved tomatoes and garlic cloves on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with oregano, salt, and black pepper.
Place the baking sheet in the oven and roast for 45 minutes until tomatoes are soft and juicy.
Remove the roasted garlic from the peels give them a rough chop. Set aside.
In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 3 to 5 minutes. Stir in the garlic and red pepper flakes. Add the canned tomatoes, 1 ½ cups of vegetable broth, basil, and thyme. Stir in the oven roasted tomatoes. Let simmer on low for 30 minutes.
Use an immersion blender to puree the soup in the stockpot until smooth. If the soup is too thick for your taste, you can add additional broth. If you don’t have an immersion blender, let the soup cool for a few minutes and then carefully transfer to a food processor or blender to blend. Season with salt and pepper, to taste.
Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired. Serve warm.
How to Roast Tomatoes
Roasting tomatoes is a really simple way to add a delicious depth of flavor to your soup.
Wash and halve the tomatoes. You don’t have to peel the tomatoes, the tomato skins will intensify the flavor of the soup.
Line a large baking sheet with parchment paper and place the halved tomatoes on top. I also put fresh garlic cloves on the sheet. You don’t need to peel the garlic cloves, you will peel them after. Roasting the garlic brings out the best flavor.
Drizzle olive oil over the top of the tomatoes and garlic. Toss to combine then sprinkle with salt, pepper, and oregano.
Roast at 400 degrees F for 45 minutes. The tomatoes will become soft, juicy, and fragrant! Your house will smell amazing!
link
